Sauté the mushrooms, onions, and garlic over low-medium heat, about 10-12 minutes. Add a tablespoon of water or vegetable broth as needed to keep from sticking. Set aside.
Sauté the bell peppers and zucchini over low-medium heat until tender, about 10-12 minutes. Add a tablespoon of water or vegetable broth as needed to keep from sticking. Set aside.
Combine the enchilada ingredients in a bowl. Set aside.
Preheat the oven to 350° F.
Layer Instructions
Pour 1 cup of enchilada sauce in the bottom of a casserole dish or springform pan.
Place 4 corn tortillas (torn in half, if needed) over the enchilada sauce to create an even layer.
Spread 1 cup of the Mighty Cheez sauce over the corn tortilla layer.
Spread half the bell pepper-zucchini medley over the cheez layer.
Place 4 corn tortillas (torn in half, if needed) over the pepper-zucchini to create an even layer.
Spread 1 cup refried beans over the corn tortillas.
Spread 1 cup mushroom medley evenly across the refried beans.
Place 4 corn tortillas (torn in half, if needed) over the mushroom medley in an even layer.
Pour 1 cup of enchilada sauce over the corn tortilla layer.
Spread remaining bell pepper medley over the enchilada sauce.
Place 4 corn tortillas (torn in half, if needed) over the pepper-zucchini to create an even layer.
Spread remaining refried beans over the corn tortilla layer.
Spread remaining mushroom medley evenly across the refried beans.
Place 4 corn tortillas (torn in half, if needed) over the mushrooms to create an even layer.
Spread remaining cheez sauce on top.
Bake in the oven for 40-45 minutes.
Notes
* I used miniature bell peppers because that’s what I had on hand for the photos. But you can use any colored bell peppers, including poblanos.** I used about half a 28 ounce can of crushed tomatoes. But you can use a 14 ounce can even though it’s not quite 2 cups. Just split it in half.